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Baileys Red Velvet Pancakes with Whipped Cream

Pancakes are great and all, but have you ever tried red velvet pancakes? Let us be more specific: Have you ever tried Baileys Red Velvet pancakes topped with a dollop of Baileys-infused whipped cream? Not only do they make for the best Valentine’s Day breakfast (ahem, you should bookmark this page for later use), but they are also fluffy, have the perfect amount of sweetness and are so easy to make.

4 servings (12 pancakes)

Red Velvet Pancakes

1¼ cups (180g) all-purpose flour

2 tablespoons cocoa powder

3 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

1 cup (224g) buttermilk

¼ cup (63g) Baileys Red Velvet

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

Red food coloring (optional)

Vegetable oil (for griddle)

Whipped Cream

1¼ cups (300g) heavy whipping cream

2 tablespoons Baileys Red Velvet

1 tablespoon confectioners’ sugar

½ teaspoon pure vanilla extract

Pure maple syrup and cocoa powder (to serve) 

1. Preheat the oven to 200°F and place a baking sheet with a cooling rack on top of it inside. 

2. Make the Pancake Batter: In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt; set aside.

3. In a large liquid measuring cup, combine the eggs, buttermilk, Baileys Red Velvet, butter and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk together until just combined (some lumps are OK). Adjust with food coloring if you want the pancakes to be redder. Let sit for 5 minutes.

4. Cook the Pancakes: Heat a griddle or large skillet over medium heat and brush with vegetable oil. Give one final stir to the batter and ladle ¼ cup of batter onto the griddle, cooking until bubbles form all over the surface of the pancake, about 2 minutes. Flip and cook about 1 minute more. Repeat with the rest of the batter, placing the finished pancakes in the oven to keep warm.

5. Make the Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, the vanilla extract and the Baileys Red Velvet. Whisk on medium-high until foamy, then slowly add the confectioners’ sugar and whisk until medium peaks are formed.

6. Serve the pancakes with maple syrup, Baileys Red Velvet whipped cream and a dusting of cocoa powder, if desired.

Pancakes

373 calories

9g fat

56g carbs

10g protein

19g sugars

Whipped Cream

297 calories

28g fat

8g carbs

2g protein

7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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